FoodBanter.com - View Single Post - Scallops give off too much liquid when sauteeing

In article >,
Alan wrote:

> On 28 Nov 2004 16:22:19 -0800,
> (Robert) wrote:
>
> >Everytime I saute scallops, I can't get them to brown properly because
> >they secrete too much liquid which creates more of a boiling result
> >than a saute result.
> >
> >All thoughts appreciated and TIA.
> >
> >Robert
>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!
>
> Poach them and serve them with the gentlest of seasonings.
>
> Unique and wonderful!
>
>
>
>
>
> Alan Moorman
>
> The only reason some people get lost in thought
> is because it's unfamiliar territory.
>
> Paul Fix
>
> =================================

Sautee in butter......... LOTS of butter!

Or steam and serve with lots of butter.

I'd never poach! :-o

Not unless I wanted to use the leftover water for a stock base!
--
K.

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